Syrian Pita Bread
Chris Hanna learned to make these airy pitas from her Syrian grandmother, and she still insists on baking them from scratch when serving shwarma. "It isn't that hard to make your own, and the flavor and texture are far superior to the flaccid, sweet kind you find in most grocery stores," she says. Eat the first ones out of the oven slathered with butter, the way Hanna did as a kid. More Middle Eastern Recipes
The flattened, unbaked pita rounds can be frozen for up to 1 month. Let thaw completely, then let rest at room temperature for 20 minutes before baking.